UC Center for Integrative Health and Wellness Presents:

Wellness at Turner Farm Community Education Series

Turner Farm Teaching Kitchen

The Turner Farm Teaching Kitchen offers a state-of-the-art learning experience where chefs and other food and wellness educators make sustainability and mindfulness into a delicious and edifying experience.

Built in an exquisitely renovated, 100-year-old, two-story barn, the kitchen offers space for a chef to work with as many as eight different two-person teams at a time. Additionally, the space features closed-circuit TV, with two cameras capturing the lecture for an enhanced learning environment for 50 guests.

The Teaching Kitchen was built in consultation with the Culinary Institute of American and is intended for cooking classes geared toward using fresh-grown ingredients in such a way that promotes bodily health and mental well-being.  It is also a regular host of the University of Cincinnati Center for Integrative Health and Wellness to teach medical students and other health professionals valuable nutrition information, culinary skills and self-care practices.

For class information, booking and availability, contact Mary Joseph at mary@turnerfarm.org

CANCELLATION POLICY: Due to the limited space availability, all payments for Turner Farm educational classes are non-refundable. In the event of inclement weather, classes proceed provided that the weather is safe for visitors to be on the farm. Turner Farm reserves the right to cancel events for any reason with a full refund provided to each participant.


Muddlers and Mixers: Celebrating the Holidays

6:30 – 8:30 pm, Wednesday, December 13

Join mixologist/farmer Joshua Jones for a celebration of holiday spirits. Shake off the cold with warm, inviting beverages, including mulled wine, eggnog, and special mescal surprise! Chef Stephanie assortment of scrumptious farm-to-table treats will make the night one to remember as you leave behind the stress of the holiday season. Make merry with your friends at Turner Farm as the winter winds blow!

Cost: $45

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Fermentation Basics

11 a.m. – 1 pm, Saturday, December 16

This class will go through some fermentation basics to get you more comfortable fermenting at home. You will even leave the class with a started kombucha base so you can get the ball rolling at home right away. Chef Stephanie will also go through how to use other fermented products, like miso and tempeh, to create a light lunch for you to enjoy before leaving.

Items include:

Miso Soup

Stir-fried Tempeh and Vegetables





Cost: $65

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Lunch & Learn: Power Bowls and Smoothie Smash

11:30 a.m. – 1:30 pm, Monday, January 8

Let Chef Stephanie help you redefine power lunches as she prepares a variety of smoothie and power bowls. Stop by the Teaching Kitchen for an extended lunch hour where guests will get to watch culinary demonstrations focused on vibrant, energizing lunch options. Guests will be able to assemble their own bowls from a variety of prepared items, including farm fresh produce and sample an assortment of smoothies for lunch. Guests will receive a copy of all recipes and can come and go as they please.

Cost: $35

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Culinary Competencies: Knife Skills

6:30 – 8:30 pm, Tuesday, January 9

After much anticipation, Chef Stephanie is happy to introduce the first of many classes highlighting culinary competencies. This class will allow students to begin to feel more comfortable holding and using chef knives to give them more confidence in the kitchen. Chef will cover not only how to hold a knife, how to safely and efficiently slice, chop, and dice a myriad of ingredients, but will also take students through the process of sharpening and caring for your knives.

Students will use their newly honed skills to create a vegetable beef soup (or vegetable soup) along with a few offerings prepared by Chef Stephanie to be enjoyed at the end of the class.

Few spots will be available to maximize hands-on time and coaching!

Cost: $80

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Culinary Competencies: Stocks + Soups

6:30 – 8:30 pm, Tuesday, January 16

Stocks + Soups is a hands-on workshop designed to explain the process of making stock, why stocks can be nutritious, and how to prepare stocks and soups cost-efficiently. Chef Stephanie will provide tips and tricks to make the most out of your produce and meat trim to create flavorful stocks. Additionally, she will discuss the differences between various stocks such as beef, chicken, fumet, and vegetable stock (and how to make them at home), as well as how to use stocks throughout your cooking to produce more flavorful dishes beyond soups. Students will make their own chicken broth using Turner Farm chicken as well as seared chicken breast with sautéed greens and wild rice pilaf.

Classes in the “Culinary Competencies” series are smaller and more intimate in order to maximize hands-on time and coaching!

Cost: $80

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Mediterranean Vegetarian Cuisine 

6:30 – 8:30 pm, Thursday, January 18

Mediterranean vegetarian cuisine is focused on mastering popular dishes such as hummus, tabbouleh, Moroccan carrots, and spanakopita. Chef Stephanie will also demonstrate how to make pita bread and stuffed grape leaves. This class will show you how amazingly creative and malleable these dishes can be so that you can put your own spin on these classics to create your own mezze at home time and again!

Cost: $90


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Culinary Competencies: Fish Fabrication + Cookery 

6:30 – 8:30 pm, Tuesday, January 23

Fish Fabrication + Cookery is a very special course hosted by executive chef Jennifer Kempin of Muse in Mount Lookout. Chef Jennifer has extensive knowledge and experience working with fish and is ecstatic to bring her knowledge to others at Turner Farm. Students will gain hands-on experience on the basics of how to handle, fabricate, and cook fish with finesse.

Classes in the “Culinary Competencies” series are smaller and more intimate in order to maximize hands-on time and coaching!

Cost: $90

Buy tickets for Culinary Competencies: Fish Fabrication + Cookery

Culinary Competencies: Dry Heat Cookery 

6:30 – 8:30 pm, Tuesday, January 30

Jump into action and join Chef Stephanie for the Dry Heat Cookery class on January 30th. This course is designed as a hands-on workshop to teach the techniques and process of cooking with dry heat. Methods covered include sautéing, grilling, and roasting both meat and vegetables. This is an essential concept and practice for any aspiring chef or home cook to successfully produce golden, brown, and delicious items. Students will create their own meal to enjoy at the end of the class through the tutelage with our chef.

Classes in the “Culinary Competencies” series are smaller and more intimate in order to maximize hands-on time and coaching!

Cost: $90

Buy tickets for Culinary Competencies: Dry Heat Cookery

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